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Old 02-10-2008, 09:59 PM   #11
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i have a killer onion soup recipe. use sweet onions. little butter in large pan and sliced onion,thin,this recipe says low and slow to caramalize the onions. give a depth of flavor that is really really excellent. serve with corn bread.

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Old 02-10-2008, 10:11 PM   #12
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I also adore caramelized onions for anything I love them in French Onion Soup, Lyonaise Sauce and on about anything else pizza,potatoes, pizza, sandwhiches etc. The trick is to cook them long enough almost to the point of burning and then deglaze to get the last bit of flavor. You can oven roast them as well to get that great taste.
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Old 02-10-2008, 10:20 PM   #13
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i have a killer onion soup recipe. use sweet onions. little butter in large pan and sliced onion,thin,this recipe says low and slow to caramalize the onions. give a depth of flavor that is really really excellent. serve with corn bread.

babe
You are so right low and slow as at first you need to let the onions evaporate the moisture before they can bring out the natural sugar so they can brown. Cooking them low allows them to caramel evenly don't be afraid to stir them when they are browning to get them cooked evenly.
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Old 02-10-2008, 10:45 PM   #14
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I make a caramelised red onion jam that is just so simple and tastes great with cheeses and cold meats or even as a condiment for a steak sandwich.

Dice red onions place in sturdy saucepan, turn on air extractor, pour in sufficient quantity of balsamic vinegar (should be of decent quality but doesn't need to be the best going) to cover the your onion. Boil until liquid reduced, and then simmer until onion cooked and takes on a jam like consistency. Allow to cool and bottle in sterilised jars. Will keep for months in cupboard and even longer in fridge.
Thanks for your recipe. There is a restaurant here in Isla Mujeres named CoMoNo owned by a couple from Israel. They make an onion marmalade...carmelized onions with balsamic & red wine. It is delicious on bread with lebaneh or goat cheese and also delicious smothered on chicken breasts. I just love it. I'll have to try your version.

I also love carmelized onions on pizza & paninis.
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Old 02-11-2008, 04:27 AM   #15
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Clienta, you may also want to try cranberry and caramelised red onion chutney. Got served that in a restaurant with duck pate. Yummy!!!!
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Old 02-11-2008, 07:50 PM   #16
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I make a caramelised red onion jam that is just so simple and tastes great with cheeses and cold meats or even as a condiment for a steak sandwich.

Dice red onions place in sturdy saucepan, turn on air extractor, pour in sufficient quantity of balsamic vinegar (should be of decent quality but doesn't need to be the best going) to cover the your onion. Boil until liquid reduced, and then simmer until onion cooked and takes on a jam like consistency. Allow to cool and bottle in sterilised jars. Will keep for months in cupboard and even longer in fridge.
Air extractor??
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Old 02-11-2008, 08:32 PM   #17
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We love caramelized onions with all kinds of meats and vegies.

Slice two large onions in rings or strips about 1/4" wide. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a saute pan until butter is melted. Add onions, all at once...they should be heaped up in the pan.
Let them cook over medium/high heat, flipping with tongs once in a while, until they start to cook down. Add salt, pepper and a pinch of sugar. Cook on medium, stirring only occasionally, until onions are soft and golden, with some dark edges.
At no time should you cover the pan.
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Old 02-11-2008, 10:16 PM   #18
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Air extractor??
I have the impression it's like an exhaust fan.
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Old 02-11-2008, 10:41 PM   #19
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Yea, I did a Google search and came up with Kitchen Hoods. So I guess its purpose is just to vent the steam and odor?
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Old 02-11-2008, 11:01 PM   #20
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Clienta, you may also want to try cranberry and caramelised red onion chutney. Got served that in a restaurant with duck pate. Yummy!!!!
Bilby...that sounds delicious! I love cranberry with pates & terrines. I will have to make some of that chutney! Thanks for the idea.

I made the carmelized balsamic red onions today & served it with goat cheese on crackers....very tasty.
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